Artikel Ilmiah : G1H013043 a.n. VANIA RIDANIFAULIKA DEWI
| NIM | G1H013043 |
|---|---|
| Namamhs | VANIA RIDANIFAULIKA DEWI |
| Judul Artikel | PENERAPAN FOOD SAFETY PADA PENYELENGGARAAN MAKANAN DI INSTALASI GIZI RSUD AJIBARANG |
| Abstrak (Bhs. Indonesia) | ABSTRAK PENERAPAN FOOD SAFETY PADA PENYELENGGARAAN MAKANAN DI INSTALASI GIZI RSUD AJIBARANG Vania Ridanifaulika Dewi, Indah Nuraeni, Nurekta Yuristrianti Latar Belakang : Penerapan keamanan makanan menjadi hal penting bagi rumah sakit khususnya instalasi gizi sebagai penyelenggara makanan di rumah sakit untuk menghindari kejadian kontaminasi silang, food spoliage, serta foodborne disease. Penelitian ini bertujuan untuk mengetahui penerapan food safety dalam penyelenggaraan makanan di Instalasi Gizi RSUD Ajibarang. Metode : Penelitian ini menggunakan pendekatan analisis observasional dengan metode deskriptif kualitatif. Pengumpulan data dilakukan dengan wawancara semiterstruktur, observasi, dan telaah dokumen. Pemilihan informan dilakukan dengan purposive sampling yaitu berdasarkan kriteria inklusi dan eksklusi. Observasi dilakukan terhadap 4 proses pengolahan makanan yaitu PPB, HGP, PBM, DM, dan form SKP. Data dianalisis dengan cara reduksi data, display data, dan penarikan kesimpulan. Hasil Penelitian : Point Penerimaan dan Penyimpanan Bahan Makanan (PPB), point Distribusi Makanan (DM), telah dilaksanakan dengan baik. Ketidak sesuaian antara penerapan dilapangan dengan peraturan yang berlaku terjadi di point Hygiene Pemasak (HGP) khususnya perilaku mencuci tangan sesudah melakukan pekerjaan, dan point Pengolahan Makanan (PBM) khususnya ketika bahan makanan dibiarkan terbuka saat menunggu proses pemasakan. Nilai SKP dikategorikan sedang yaitu 96%. Kesimpulan : Penerapan Food Safety di Instalasi Gizi RSUD Ajibarang secara keseluruhan sudah memenuhi keputusan Kemenkes 2004, tetapi ada beberapa yang harus diperhatikan seperti hygiene pemasak dan pengolahan makanan. Kata Kunci : Food Safety, Skor Keamanan Pangan (SKP), Penyelenggaraan Makanan. |
| Abtrak (Bhs. Inggris) | ABSTRACT APPLICATION OF FOOD SAFETY IN FOOD MANAGEMENT IN NUTRITIONAL INSTALLATION OF AJIBARANG HOSPITAL Vania Ridanifaulika Dewi, Indah Nuraeni, Nurekta Yuristrianti Background: Food safety application are important for hospitals, especially in nutrition agency as food providers in hospitals to avoid cross contamination, food spoliage, and foodborne diseases. This study aims to determine of food safety application in Nutrition Installation of Ajibarang Hospital Methodology: This study uses an observational analysis approach with qualitative descriptive methods. Data collection is use by semiterstructure interviews, observations, and document review. The selection of informants is use by purposive sampling, with on the inclusion and exclusion criteria. This observations was conducted in 4 food processing step namely PPB, HGP, PBM, DM, and SKP forms. This result analyzed by data reduction, data display, and conclusion drawing. Research Results: Point of Acceptance and storage of food ingredients (PPB), point of distribution of food (DM), has been carried out properly. The discrepancy between the application in the field and the prevailing regulations occurs at the point of Cooker Hygiene (HGP), especially the behavior of hand washing after doing work, and the point of Food Processing (PBM) especially when food is left open while waiting for the cooking process. The SKP value is in the middle category on 96%. Conclusion: The application of Food Safety in Nutrition Installation of Ajibarang Hospital as a whole has fulfilled the 2004 Ministry of Health's decision, but there are some that must be considered such as cooker hygiene and food processing. Keywords: Food Safety, Food Safety Score (SKP), Implementation Food. |
| Kata kunci | Food Safety, Skor Keamanan Pangan (SKP), Penyelenggaraan Makanan. |
| Pembimbing 1 | Indah Nuraeni, S.TP., M.Sc |
| Pembimbing 2 | Nurekta Yuristrianti. DCN., M.Kes |
| Pembimbing 3 | |
| Tahun | 2018 |
| Jumlah Halaman | 81 |
| Tgl. Entri | 2018-11-27 11:05:55.563159 |